Buscas alternativas:
sausage processing » language processing (Expandir a busca), image processing (Expandir a busca), bauxite processing (Expandir a busca)
decrease sausage » decreases storage (Expandir a busca), breast sausage (Expandir a busca), decrease age (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions decrease (Expandir a busca)
sausage processing » language processing (Expandir a busca), image processing (Expandir a busca), bauxite processing (Expandir a busca)
decrease sausage » decreases storage (Expandir a busca), breast sausage (Expandir a busca), decrease age (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), lesions decrease (Expandir a busca)
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“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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“...The Italian-Type Sausage produced in Brazil is predominantly obtained from swine meat, with...”
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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“... muscles. This study was aimed to develop a cooked sausage made from turkey breast meat with different...”
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